¡Viva Desserts!: Traditional and Reinvented Sweets from a Mexican-American Kitchen, written by Nicole Presley, features an exciting and vibrant collection of desserts for every season and occasion. A few highlights include Strawberry Pistachio Flan, Marranito Pear Empanadas, Peanut Butter Cajeta Cookies, Choco-Horchata Cheesecake, and Funfetti Conchas. I will also be sharing her recipe for Arroz con Leche Brûlée following the review.
Disclosure: I received a copy of this book from Familius in exchange for my honest review. All comments and opinions are my own.
Nicole Presley
Nicole Presley is a Latina culinary enthusiast, food stylist, and recipe developer. She shares her passion for cooking and beautiful food art on her social media platform, Presley’s Pantry.
A self-taught cook and baker, she is inspired by the traditional Mexican desserts of her childhood along with “Mexican-American fusion desserts to honor her dual cultures.”
Nicole was born and raised in East Los Angeles and currently lives there with her family. She is also the coauthor of ¡Buenos Días! and Spicy Salsas & Moles.
¡Viva Desserts!
Nicole begins ¡Viva Desserts! with a short introduction and how she developed a love for baking as a child. For those new to Mexican desserts, she has put together a guide for basic ingredients and equipment with descriptions and uses.
Chapters are divided according to type of dessert: Flan Flan Flantastic, Empanadas y Pay, Galletas, Pasteles, Panadería, Dulcería, Gelatinas, Arroz con Leche, Días Festivos, and Bebidas. The contents page has a list of the included recipes with page number for easy reference. Nicole has also put an asterisk next to the recipes that are Mexican-American fusion desserts.
The photography is provided by Mando Lopez. Every recipe is paired with at least one full page photo of the finished dish. There are also a few step-by-step photos demonstrating specific techniques such as assembling a pie and filling empanadas.
Measurements are listed in US Customary. Titles are written in English and/or Spanish. Each recipe has a headnote with background information, prep/bake/cook/cool/assembly time, yield, serving ideas, and helpful tips.
Arroz con Leche Brûlée
With my love for Crème Brûlée, I was immediately drawn to Nicole’s recipe for Arroz con Leche Brûlée. This decadent dessert has a fantastic contrast of textures with the creamy rice pudding base and crisp, caramelized sugar topping. It all comes together in less than an hour.
Start by simmering rice in vanilla and cinnamon-seasoned water until the moisture evaporates. Stir in sweetened condensed milk and half-and-half and continue to cook until the rice is tender with a thick and creamy texture. For even more flavor, you can optionally fold in chopped candied pecans.
Divide the Arroz con Leche among individual bowls, cover each with a heaping layer of granulated sugar, and heat with a torch until the sugar is melted and caramelized.
This dessert is best served shortly after torching the sugar. With time, that crisp caramelized sugar coating will soften.
If you love this Arroz con Leche Brûlée, you may also enjoy Nicole’s seasonal recipe for Toasted Pine Nut and Fig Arroz con Leche on the following page.
A Few Tips
For best results, use a short-grain rice. It has a higher starch content to create that creamy texture.
If you do not have half-and-half available, use equal parts whole milk and heavy cream.
Stir the simmering rice mixture as it starts to thicken, especially around the bottom and sides of the pan, to keep it from sticking and burning.
More Desserts
We also made Sprinkle Cookies, Churro Muffins, Bisquets, and Chocolate Caliente de Agua.
The Sprinkle Cookies (Galletas con Grageas) were a particular favorite with my daughter and so fun for her to assemble. These buttery cookies are coated in nonpareils sprinkles and baked just until set.
The Churro Muffins were another hit with the kids. A cinnamon-infused batter is layered in muffin tins with a buttery cinnamon sugar center and turbinado sugar topping, then baked until golden. The result is an incredible variety of flavors and textures reminiscent of churros.
The Bisquets are another delicious option from the Panadería chapter. These buttermilk-based biscuits are packed with grated butter and baked until puffed and golden. Nicole recommends pairing them with raspberry jam, champagne marmalade, or cream cheese.
The last chapter covers a handful of drink recipes. We started with the Chocolate Caliente de Agua. Inspired by her husband’s ninety-five-year-old grandmother from Mexicali, this chocolate caliente uses water as the base. This highlights the chocolate flavor wonderfully along with the vanilla and cinnamon.
¡Viva Desserts! is a great pick for those looking for both traditional Mexican desserts and new ideas inspired by Mexican flavors. Some recipes come together in less than an hour, while others require longer rest or prep times. There is also something for every occasion with seasonal treats incorporated into every chapter.
Many of the ingredients are becoming more available in larger American grocery stores. A few items may require further searching such as meringue powder, cajeta, pistachio extract, dried hibiscus flowers, piloncillo, Mexican chocolate, golden raisins, mazapán candies, tamarind pods, and tejocote.
Arroz con Leche Brûlée Recipe
Excerpt from ¡Viva Desserts!
Arroz con Leche Brûlée
Ingredients
- 3 1/2 cups water
- 1 teaspoon Mexican vanilla extract
- 1 Mexican cinnamon stick
- 1 cup short-grain rice
- 1 can (14 ounces) sweetened condensed milk
- 1 cup half-and-half
- 1/3 cup chopped candied pecans optional
- 9 tablespoons (heaping) granulated sugar
- fruit for garnish
Instructions
- Boil water, vanilla, and cinnamon stick in a heavy-bottomed pot over high heat.
- Add rice and mix to distribute evenly. Lower heat and simmer 20 to 25 minutes or until water evaporates.
- Whisk sweetened condensed milk and half-and-half together in a separate bowl. Add to cooked rice. Cook on medium-high for an additional 10 to 15 minutes to thicken, stirring occasionally so the mixture does not stick to the bottom of pot and so the milk doesn't burn.
- Remove from heat. Remove cinnamon stick with a pair of tongs. Mix in chopped pecans.
- Divide equally into 6 bowls.
- Sprinkle the top of each bowl with 1 1/2 heaping tablespoons sugar.
- Using a torch, melt sugar to form a crisp top. Cool 5 minutes.
- Decorate with fresh fruit and enjoy!
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